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    You are in: Home / Recipes / Tri Colored Pepper Salad W/ Vinaigrette Dressing Recipe
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    Tri Colored Pepper Salad W/ Vinaigrette Dressing

    Tri Colored Pepper Salad W/ Vinaigrette Dressing. Photo by Tea Jenny

    1/3 Photos of Tri Colored Pepper Salad W/ Vinaigrette Dressing

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    School Chef's Note:

    We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow

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    Serves: 8



    Units: US | Metric


    1. 1
      Bring salted water to a boil.
    2. 2
      Removed seeds and ribs from the pepper.
    3. 3
      Cut peppers into stips about 1/2 inch thick.
    4. 4
      Place peppers in boiling water and blanch for 4 minutes.
    5. 5
      Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
    6. 6
      Prepare dressing:.
    7. 7
      In a processor blend mustard, seasonings and sugar.
    8. 8
      Start blending on slow speed.
    9. 9
      Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
    10. 10
      Adjust seasonings if more salt or pper is needed to suit your taste.
    11. 11
      Set aside.
    12. 12
      Layer peppers on a platter alternating the colors.
    13. 13
      Pour dressing over peppers.
    14. 14
      Top with fresh herbs.

    Ratings & Reviews:

    • on March 11, 2011


      What a nice way to use up all those peppers in the crisper, although I omitted many direction steps. Is it really necessary to blanch the vegetables? I basically omitted steps 1-5, other than cube the peppers. Steps 6-9 aren't necessary either if a hand immersion blender is used. Just throw everything together and blend. The dressing color is a little poopy looking (see photo #1), but the combination tastes great. Salads like this are my favorite kind of snack food--nice to make ahead and eat whenever. Thanks, School Chef.

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    • on April 07, 2010


      Hi there, what a very nice side dish this is, the dressing is lovely. We buy our peppers in packs like that too. We will be having this with pork chops and a green salad for dinner tonight and I am soo looking forward to it, that's if there is any left by that time I keep popping into the fridge and nibbling it, first dipping in the dressing. Thank's for posting. Made for PAC Spring 2010

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tri Colored Pepper Salad W/ Vinaigrette Dressing

    Serving Size: 1 (323 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 264.2
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 2088.2 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 3.8 g
    Sugars 3.2 g
    Protein 4.6 g

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